Ingredients
6 5-oz. portions fresh salmon, skin and pin bones removed
1 12-oz. bag artisanal greens, mixed greens or spinach
¼ cup honey-chipotle vinaigrette (see recipe)
½ cup Creole mustard-ginger glaze (see recipe)
2 cups pineapple salsa (see recipe)
1 bag tortilla chips (4-6 chips per salad)
Salt and pepper to taste

Method

Heat grill to medium high. Lightly coat salmon with a little olive oil and lightly season with salt and pepper. Make a crosshatch pattern on inner side of fillets by searing on medium-hot grill for 2 minutes, then rotating about 45 degrees and searing 2 more minutes. Flip fillets so skin side is down and finish grilling to medium rare, about 4 minutes. One minute before removing from grill, spoon 1-2 tablespoons of the Creole mustard-ginger glaze over the crosshatched fillets.

Rinse greens and use a salad spinner to spin-dry greens. Place greens in a large mixing bowl and toss with half of pineapple salsa and all of the chipotle honey vinaigrette. Divide dressed greens equally onto plates or bowls. Top each salad with the glazed grilled salmon. Garnish with tortilla chips and remaining half of pineapple salsa around the rim of the plate.

Creole Mustard-Ginger Glaze
Makes ½ cup
Ingredients

6 Tbsp. Creole mustard
6 Tbsp. honey
6 Tbsp. corn syrup
3 Tbsp. fresh ginger, grated
2 Tbsp. fresh squeezed lemon juice
1 Tbsp. fresh chopped parsley

Method

Combine ingredients in a small mixing bowl until blended evenly.

Chipotle-Honey Vinaigrette

Makes 1 cup
Ingredients

½ cup red wine vinegar
½ cup honey
1 chipotle pepper in adobo
2 tsp. shallots, minced
1 tsp. garlic, minced
1½ cups pure olive oil

Method
Combine first 5 ingredients in a food processor. Turn on and slowly add the oil until incorporated.

Fresh Pineapple Salsa
Makes 2 cups
Ingredients

1 cup ripe pineapple, peeled, cored and medium diced
1 cup red bell pepper, medium diced
½ cup red onion, medium diced
2 limes, juiced
¼ cup extra virgin olive oil
½ bunch cilantro, rough chopped

Method

Combine ingredients in a small mixing bowl and let sit 30 minutes before using.